When we make beer, we often find ourselves focusing on one particular fruit. This narrow focus comes from both our respect for tradition and the distinct character of each fruit. However blending is about stretching the boundaries and therefore we decided to take another step by blending three red fruits lambics This blend is made up of 3 different summer fruits: - the raspberry lambic is made of 1 and 2 year old lambic which macerated on 3 varieties of raspberries sourced from local farms, harvested in July 2018 - the Pjassel was made with 1, 2 and 3 year old lambic aged on red vineyard peaches harvested in September 2018 - the kriek was made by macerating Gorsem sour cherries for 18 months in a barrel, harvest of July 2017 In the last 4 years I have made serveral experiments involving a blend of these 3 different fruits and finally I got to a blend which I think reaches an equilibrium of freshness and depth. The deep dark character of the cherries carries the bright acidity of the raspberries, and the aroma of that blend are uplifted by the floral and smooth fruity character of the peaches ... without any of the three fruits dominating the blend.